Instant Pot Creole Roast with Cheese Grits and Tomato Gravy
Ingredients for Roast and Tomato Gravy:
1 boneless chuck roast (3-5lbs.)
Seasonings (to taste)- Tony’s, kosher salt, garlic powder, onion powder, black pepper, smoked paprika, and dried thyme
1 tablespoon olive oil
12 oz. Pictsweet frozen seasoning blend (if you can’t find a pre-chopped frozen seasoning blend, you can chop 1 large onion, 1 bell pepper, and 5 stalks celery)
1 tablespoon garlic, minced
3 tablespoons butter, divided
3 cups beef broth (we used better than bullion dissolved in water)
2 tablespoons Worcestershire sauce
1 (28 ounce) can crushed tomatoes
2 tablespoons concentrated tomato paste
2 bay leaves
2 tablespoons flour
Ingredients for Classic Grits:
2 cups chicken stock
2 cups milk
1 teaspoon kosher salt
1 cup rice grits
1 tablespoon butter
1 cup cheddar cheese
Generously season the roast with the seasonings listed above. Turn the Instant Pot to sauté, and heat the olive oil. Brown the roast on both sides (about 2-3 minutes per side). Remove from the pot. Deglaze the pot with 1 cup beef broth. Turn off the Instant Pot.
Melt 1 tablespoon butter in a large skillet over medium high heat. Stir in frozen seasoning mix. Cook until the vegetables are softened and all the liquid has evaporated. Add in garlic and sauté for 1-2 minutes.
In the Instant Pot, add the rest of the beef broth and the can of crushed tomatoes. Stir in the sautéed vegetables, tomato paste, and bay leaves. Put the browned roast back in the Instant Pot. Secure the lid and cook for 60-80 minutes on high pressure (a smaller roast will cook for about an hour).
Let the pressure release naturally for 15 minutes.
For the gravy, melt 2 tablespoons of butter over medium heat. Stir in 2 tablespoons of flour. Cook, stirring constantly, until the flour has browned (light brown). Stir in the liquid from the Instant Pot one ladle at a time. Make sure the liquid is fully incorporated before adding more. Continue adding liquid until the gravy is the preferred consistency. Taste and season. Usually, we add a few shakes of Worcestershire sauce and garlic salt.
For the Delta Blues Classic Grits, bring the chicken stock, milk, and salt to a boil. Whisk in the rice grits, reduce heat to low, cover, and simmer. Remove lid and whisk every 3-4 minutes. Continue cooking for 15-20 minutes or until the grains are cooked through and the mixture is creamy. You can add additional liquid to loosen the consistency.
Remove from heat and stir in the butter. Once the butter is melted, stir in the cheese a little at a time. Taste and adjust seasoning as necessary. We like to add a little garlic salt.